Restaurants›Tarbell's›Chupín De Pescado Recipe

Chupín De Pescado Recipe

Inspired by Tarbell's

Time35m

Serves4

chock full of fish, shishito sofrito, lemon aioli

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Main Ingredients

1 1/8 lb (500 grams) white fish fillets (such as cod or haddock)7.05 oz (200 grams) shishito peppers1 medium Onion, diced3 cloves Garlic, minced14 1/8 oz (400 grams) Tomatoes, diced2 1/8 cup (500 ml) Vegetable broth2 tablespoons olive oil1 teaspoon Celtic sea salt1 teaspoon black pepper

Method

Cooking Instructions

Prepare the Sofrito

In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Add the minced garlic and shishito peppers, cooking for another 3-4 minutes until the peppers are tender.

Add Tomatoes and Broth

Stir in the diced tomatoes and vegetable broth. Bring the mixture to a simmer and season with salt and black pepper. Let it cook for about 10 minutes to allow the flavors to meld.

Cook the Fish

Add the white fish fillets to the skillet, cover, and simmer for an additional 10-12 minutes or until the fish is cooked through and flakes easily with a fork.